Palak Paneer Spinach Cottage Cheese

Bring a large pot of water to a rolling boil. Add the washed spinach leaves and blanch for 2-3 minutes until wilted. Immediately transfer the spinach to an ice bath to stop the cooking process and retain its vibrant green color. Drain well.

Once cooled, squeeze out excess water from the blanched spinach. Blend the spinach with the green chili and a small amount of water (if needed) to form a smooth puree. Set aside.

Heat 1 tablespoon of ghee or oil in a pan. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside. Alternatively, you can use unfried paneer directly.

In the same pan, add the remaining ghee or oil. Once hot, add cumin seeds and let them splutter. Then add the finely chopped onion and sauté until golden brown. Add the ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.

Add the tomato puree, turmeric powder, and coriander powder to the pan. Cook on medium heat, stirring occasionally, until the oil separates from the masala. This indicates the masala is well cooked.

Pour the spinach puree into the cooked masala. Add salt to taste and mix well. Add about 1/4 cup of water to adjust the consistency if needed. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

Gently add the fried paneer cubes to the spinach gravy. Stir in the garam masala. If using, drizzle fresh cream over the top and stir lightly or use as a garnish. Serve hot with naan, roti, or rice.